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Grilled Yellowfin Tuna Recipe from California Grill, Contemporary


You will need approximately 1/3 pound of tuna per person (if tuna is unavailable, this seasoning works well with shrimp, also). Brush each fresh, thick-cut tuna steak with a mixture of:
1/3 cup soy sauce
2 tbsp. safflower oil
1 tbsp. fresh grated ginger
1/3 tsp. red chili flakes, or to taste
Zest of 1 lemon
Kosher salt and fresh ground black pepper, to taste

Cilantro Lime Yogurt Sauce
8 oz. nonfat yogurt
1/2 bunch cilantro, finely chopped
2 finely sliced scallions
1/4 cup minced red onion
Zest and juice of 1 lime
1 tsp. fresh grated ginger
1 tsp. curry powder
1 tsp. light soy sauce
Kosher salt and fresh ground black pepper, to taste


Grill the tuna over a very hot, but not flaming, grill. (Cliff swears by wood-fired, not lighter-fluid-lit, coals.) Cook the tuna so that the outside is browned, but the inside is nearly rare.

Cilantro Lime Yogurt Sauce
Whisk all ingredients together lightly. Refrigerate for at least an hour and serve on top of or beside the tuna.



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